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Perfect Stars and Stripes Layered Cheesecake Bars

stars and stripes layered cheesecake bars - featured image
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A festive and easy-to-make layered cheesecake bar featuring a buttery graham cracker crust, creamy cheesecake layer, and vibrant strawberry and blueberry gelatin layers, perfect for patriotic celebrations.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 6 tbsp unsalted butter, melted (85g)
  • 2 tbsp granulated sugar (25g)
  • 16 oz cream cheese, softened (450g)
  • ½ cup sour cream (120ml)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour (15g)
  • 1 cup fresh strawberries, pureed (150g)
  • 2 tbsp powdered sugar (15g) for strawberry layer
  • 1 tsp lemon juice for strawberry layer
  • 1 tsp gelatin powder for strawberry layer (or agar-agar for vegetarian option)
  • 1 cup fresh or frozen blueberries (150g)
  • 2 tbsp powdered sugar (15g) for blueberry layer
  • 1 tsp lemon juice for blueberry layer
  • 1 tsp gelatin powder for blueberry layer

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a lined 8×8-inch pan. Bake 8-10 minutes until lightly golden. Cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sour cream and sugar; beat until blended (1-2 minutes). Beat in eggs one at a time. Stir in vanilla extract and flour just until combined. Avoid overmixing.
  3. Pour cheesecake mixture over cooled crust, spreading evenly. Bake 25-30 minutes until edges are set but center jiggles slightly. Cool to room temperature, then chill in fridge for 30 minutes.
  4. Puree strawberries with powdered sugar and lemon juice until smooth. Bloom gelatin in 2 tbsp cold water for 5 minutes, then warm gently until dissolved. Stir gelatin into strawberry puree. Pour over chilled cheesecake layer and refrigerate 30 minutes or until set.
  5. Puree blueberries with powdered sugar and lemon juice. Bloom and dissolve gelatin as before, then mix into blueberry puree. Pour over strawberry layer and refrigerate at least 2 hours to fully set.
  6. Use parchment paper edges to lift bars from pan. Cut into squares with a warm, sharp knife, wiping knife between cuts for clean edges.

Notes

Use room temperature cream cheese and eggs for smooth batter. Chill each layer fully before adding the next to prevent bleeding. Use gelatin carefully; bloom in cold water before dissolving. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. Agar-agar can replace gelatin for vegetarian/vegan option but expect texture differences. Cut bars with a warm, sharp knife for clean edges.

Nutrition

Keywords: cheesecake bars, layered cheesecake, patriotic dessert, Fourth of July dessert, strawberry blueberry cheesecake, easy cheesecake bars

Find it online: https://realityeats.com/perfect-stars-and-stripes-layered-cheesecake-bars-easy-recipe-for-patriotic-celebrations/